The list reads as follows:
- acetaldehyde — green apple-like aroma and flavor.
- alcoholic — the aroma, flavor, and warming effect of ethanol and higher alcohols; sometimes described as “hot.”
- Astringent — puckering, lingering harshness and/or dryness in the finish/aftertaste; harsh graininess; huskiness.
- diacetyl — artificial butter, butterscotch, or toffee aroma and flavor; sometimes perceived as a slickness on the tongue.
- DMS (dimethyl sulfide) — at low levels a sweet, cooked or canned corn-like aroma and flavor.
- estery — aroma and/or flavor of any ester (fruits, fruit flavorings, or roses).
- grassy — Aroma/flavor of fresh-cut grass or green leaves.
- light-struck — similar to the aroma of a skunk.
- metallic — tinny, coiny, copper, iron, or blood-like flavor.
- musty — stale, musty, or moldy aromas/flavors.
- oxidized — any one or combination of winy/vinous, cardboard, papery, or sherry-like aromas and flavors.
- phenolic — spicy (clove, pepper), smoky, plastic, plastic adhesive strip, and/or medicinal (chlorophenolic).
- solvent — aromas and flavors of higher alcohols (fusel alcohols); similar to acetone or lacquer thinner aromas.
- sour/acidic — tartness in aroma and flavor; can be sharp and clean (lactic acid), or vinegar-like (acetic acid).
- sulfur — the aroma of rotten eggs or burning matches.
- vegetal — cooked, canned, or rotten vegetable aroma and flavor (cabbage, onion, celery, asparagus, etc.)
- yeasty — a bready, sulfury or yeast-like aroma or flavor.
I was most curious, however, about where the term light-struck came from, since it sounds like it should mean something more pleasant than what it does. The term, it turns out, is quite literal. Beer takes on a skunky flavor when after being exposed to ultraviolet or visible light, or so says Wikipedia. Light causes riboflavin to react with hops-derived isohumulones to create a flavor that is chemically similar to a skunk’s spray. Incidentally, Miller High Life lacks isohumulones and therefore apparently cannot get skunky. Furthermore, the purpose of the brown beer bottles is to keep out any isohumulones-affecting light. Green and clear bottles offer the beer inside no such protection.